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Blueberry Compote - Recipe

This Apricot Macadamia Cake is so quick to make. One bowl and 25 minutes of baking. It is also super fluffy and moist. The rustic look means there is no need to fuss with icing/frosting. It’s perfect just the way it is. A little dusting of icing sugar to finish it off is all you need.
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Blueberry Compote

Blueberry & Granola Yoghurt Pots


Blueberry Compote

  • Add the frozen or fresh (I used frozen) blueberries, the lemon juice, lemon zest and honey to a small saucepan
  • Cook on medium heat for 10 – 15 minutes, until the blueberries start to soften and release their juice and the mixture starts to thicken
  • Add the mixture to a jar, jug or tub and cool for a few minutes. Then place in the fridge to chill completely before using

Blueberry & Granola Yoghurt Pots

  • For the yoghurt pots, layer the chilled compote, yoghurt and granola as you wish in your preferred jars or containers. Feel free to either mix a little honey through the yoghurt or drizzle on top. Serve with some fresh blueberries

Recipe by Vanessa Vermaak @ My homemade Kitchen


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